Directions

In a small heavy saucepan, bring the water, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan (mixture will be very thick). Gradually stir in cream during the last 2 minutes of cooking.

In a small heavy saucepan, bring the water, salt and pepper to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan (mixture will be very thick). Gradually stir in cream during the last 2 minutes of cooking.

Reviews forPesto Chicken Polenta Bites

My Review

Your comments will be visible in reviews section once moderator will approve.

Any changes to your rating or review will appear where you originally posted your review

FalseFalse

Sort By :

Average Rating

MY REVIEW

dachshundsonly User ID: 4986600180914

Reviewed Dec. 18, 2011

"Very tasty, but.... what is the divided water all about? Also, there is no way this will make 32 two inch cut outs. Polenta needs to be spread out in a smaller pan to get the thickness shown in the picture which is needed to hold up. But even using a standard jelly roll size you can't get 32 rounds. There aren't 32 tablespoons of chix mix either. It was good but I think I'll just use a nice cracker next time."

MY REVIEW

Susy Robenson User ID: 3139619100013

Reviewed Dec. 14, 2011

"I got this recipe from the Rachael Ray show. I tried it and it was very good."